No Bake Peanut Butter Cheesecake

Introduction

If you’re craving the ultimate rich and creamy dessert without turning on the oven, this no bake cheesecake is for you. Its decadent peanut butter flavor is perfectly balanced with a buttery base and a silky smooth filling. You’ll love how simple ingredients come together for an impressive treat.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 60 minutes (plus setting time)
Servings: 16

Ingredients

8 oz salted butter
2 cups heavy cream
1 1/4 cup sweetener (***)
1/2 cup raw cacao butter
1 cup peanut butter powder
16 oz cream cheese
2 tsp agar agar (follow package instructions; use slightly less for a softer texture)
3 oz cold water
2/3 cup peanut flour or peanut butter powder
1/3 cup almond flour
1/3 cup butter
1/4 cup powdered sweetener
1/4 cup raw cacao butter
1/2 cup powdered sweetener
1 -3 tsp heavy cream

Instructions

Prepare the Pan: Lightly grease a 9-inch springform pan with a small amount of the 8 oz salted butter. Set aside.
Make the Crust: In a medium bowl, combine 2/3 cup peanut flour, 1/3 cup almond flour, and 1/4 cup powdered sweetener. Melt 1/3 cup butter and 1/4 cup raw cacao butter together, then pour into the dry ingredients. Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan. Place in the refrigerator.
Bloom the Gelatin: In a small bowl, sprinkle 2 tsp agar agar (follow package instructions; use slightly less for a softer texture) over 3 oz cold water. Let it sit for 5-10 minutes until it becomes a solid gel.
Melt Cacao Butter for Filling: Gently melt 1/2 cup raw cacao butter in a double boiler or microwave. Set aside to cool slightly.
Whip the Cream: Using an electric mixer, whip 2 cups heavy cream and 1/2 cup powdered sweetener until stiff peaks form. Set aside.
Make the Cheesecake Filling: In a large bowl, beat the 16 oz cream cheese and 1 1/4 cup sweetener until smooth and creamy. Add the 1 cup peanut butter powder and the melted cacao butter, and beat until fully combined.
Dissolve Gelatin: Melt the bloomed agar agar (follow package instructions; use slightly less for a softer texture) by placing its bowl over a small pot of simmering water, stirring until liquid and clear. Whisk 1-3 tsp heavy cream into the liquid agar agar (follow package instructions; use slightly less for a softer texture) to temper it. Quickly whisk this mixture into the peanut butter cheesecake filling until smooth.
Fold: Gently fold the whipped cream into the peanut butter filling mixture until no white streaks remain.
Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula.
Chill: Refrigerate the cheesecake for at least 6 hours, preferably overnight, until completely set.

Variations

Create a marbled effect by gently swirling melted sugar-free chocolate into the filling before chilling.
For mini cheesecakes, set the mixture in lined muffin tins for perfect individual portions.
Add a textural contrast by pressing a layer of chopped roasted peanuts into the crust mixture.
Serve each slice with a dollop of freshly whipped cream and a sprinkle of extra peanut butter powder for garnish.

Tips for Success

Ensure your cream cheese is at room temperature to avoid a lumpy filling.
When whipping the cream, make sure your bowl and beaters are very cold for the best volume.
To easily release the cheesecake, run a thin knife dipped in hot water around the edge of the pan before unclamping.
For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store the cheesecake, covered tightly, in the refrigerator for up to 5 days. As this is a no-bake dessert, reheating is not recommended. Serve chilled for the best texture and flavor.

FAQ

Can I use regular powdered sugar instead of the sweeteners?

Yes, you can substitute the granulated and powdered sweeteners with an equal amount of regular sugar and powdered sugar, respectively.

My agar agar (follow package instructions; use slightly less for a softer texture) clumped. What should I do?

If the agar agar (follow package instructions; use slightly less for a softer texture) seizes or forms clumps when added to the filling, quickly strain the mixture through a fine-mesh sieve to remove the clumps before pouring it onto the crust.

Why is my filling too soft?

This usually means it needs more chilling time. No-bake cheesecakes require a full 6+ hours in the fridge to firm up properly. The agar agar (follow package instructions; use slightly less for a softer texture) also needs this time to set completely.

Can I use a different nut flour for the crust?

Absolutely. While the recipe uses almond flour, you can substitute it with more peanut flour or another nut flour like hazelnut for a different flavor profile.

What is the purpose of the raw cacao butter?

It helps to firm up the filling, giving it a stable, sliceable texture without a “cheesy” mouthfeel, and adds a subtle, pleasant aroma.

Do I have to use a springform pan?

A springform pan is highly recommended for easy removal. If you don’t have one, you can use a deep pie dish, but serving will be less elegant.